Vegan Cream of Mushroom Soup

Rich, creamy, and completely dairy-free, this Vegan Cream of Mushroom Soup is a comforting bowl of plant-based perfection. Made with earthy cremini mushrooms, silky coconut milk, and a touch of nutritional yeast for a boost of umami, this recipe delivers all the classic flavors of traditional mushroom soup without any animal-derived ingredients. A hint of fresh or dried thyme adds an herbal depth, while soy sauce and garlic elevate the savory notes. Perfectly thickened with a gluten-free option, this one-pot wonder is ready in under an hour, making it an ideal choice for a cozy weeknight dinner. Serve it with crusty bread or a side salad for a wholesome, filling meal that vegans and non-vegans alike will adore.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons Olive oil
• 1 medium Yellow onion, finely diced
• 3 cloves Garlic cloves, minced
• 450 grams Cremini or button mushrooms, sliced
• 1 teaspoon Thyme, fresh or dried
• 4 cups Vegetable broth
• 1 cup Canned full-fat coconut milk
• 2 tablespoons Nutritional yeast
• 2 tablespoons Soy sauce or tamari (for gluten-free)
• 2 tablespoons All-purpose flour (or gluten-free flour blend)
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper, freshly ground
• 2 tablespoons Fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté for 5 minutes, until softened and translucent.

Step 3

Stir in the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.

Step 4

Add the sliced mushrooms and thyme to the pot. Cook for 10 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.

Step 5

Sprinkle the flour evenly over the mushrooms and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.

Step 6

Slowly pour in the vegetable broth while stirring to avoid lumps. Bring the mixture to a simmer.

Step 7

Stir in the coconut milk, nutritional yeast, and soy sauce. Simmer for another 5 minutes to allow the flavors to meld, stirring occasionally.

Step 8

Using an immersion blender, carefully blend the soup until creamy but still slightly chunky, or transfer half the soup to a blender, blend until smooth, and return it to the pot for a mix of textures.

Step 9

Season with salt and black pepper, adjusting to taste.

Step 10

Serve hot, garnished with freshly chopped parsley if desired. Pair with crusty bread or a side salad for a complete meal.

Nutrition Facts

Serving size	(1870.7g)

Amount per serving	% Daily Value*
Calories	1394.6

Total Fat 95.3g	0%
Saturated Fat 56.4g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 5381.2mg	0%
Total Carbohydrate 111.0g	0%
Dietary Fiber 21.1g	0%
Total Sugars 36.6g
Protein 48.2g	0%

Vitamin D 45IU	0%
Calcium 254.7mg	0%
Iron 17.1mg	0%
Potassium 4384.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.4%

Protein: 12.9%

Carbs: 29.7%